Description
This hearty Vegetarian Pumpkin Chili combines the warm flavors of pumpkin puree, sweet potatoes, and a variety of beans simmered with aromatic spices and fresh vegetables. Ideal for a cozy meal, this chili is packed with fiber, protein, and robust spices, making it a nutritious and comforting dish for chilly days.
Ingredients
Scale
Vegetables & Produce
- 1 cup chopped yellow onion (1/2 of a large onion)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small jalapeño, minced (remove seeds and ribs)
- 3 garlic cloves, minced
- 1 large sweet potato, peeled and diced (about 1 heaping cup)
Canned Goods & Liquids
- 2 cups (480ml) vegetable broth
- 3 (14 ounce) cans petite diced tomatoes, do not drain
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pumpkin puree
- Optional: 1/2 (15 ounce) can black beans, drained and rinsed
Spices & Oils
- 2 Tablespoons (30ml) olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground cinnamon
- 2 and 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
Optional Toppings
- Chopped cilantro
- Chopped red onion
- Sliced avocado
Instructions
- Prepare the base vegetables: Heat the olive oil over medium heat in a 5-quart or larger pot or Dutch oven. Add the chopped onion, diced green and red bell peppers, and minced jalapeño. Stir and cook for about 5 minutes until the onion softens and the vegetables become fragrant.
- Add the spices and garlic: Mix in the minced garlic along with salt, black pepper, ground cinnamon, cumin, chili powder, and onion powder. Stir continuously and cook for 1 minute to toast the spices and enhance their flavors.
- Add the remaining ingredients: Pour in the vegetable broth, canned diced tomatoes (with liquid), drained pinto beans, kidney beans, pumpkin puree, and diced sweet potatoes. If using, add the optional black beans as well. Stir everything to combine evenly.
- Simmer the chili: Place the lid on the pot and reduce the heat to medium-low. Let the chili cook gently for 30 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld and the sweet potatoes to soften.
- Serve and garnish: Once cooked, serve the chili hot and top with optional chopped cilantro, chopped red onion, and sliced avocado for fresh, vibrant flavor contrasts.
Notes
- Removing seeds and ribs from the jalapeño reduces heat, adjust according to your spice preference.
- Do not drain the canned diced tomatoes to retain their flavorful juices.
- The pumpkin puree adds natural sweetness and creaminess, making it a great alternative to traditional chili bases.
- Optional black beans add extra protein and texture if desired.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a thicker chili, simmer uncovered for the last 5-10 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American
Keywords: vegetarian chili, pumpkin chili, sweet potato chili, healthy chili, meatless chili, autumn recipes, fall dinner, pumpkin recipes, vegetable stew
